Winery Ciacci Piccolomini d'AragonaMassi
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Massi from the Winery Ciacci Piccolomini d'Aragona
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Massi of Winery Ciacci Piccolomini d'Aragona in the region of Tuscany is a .
Food and wine pairings with Massi
Pairings that work perfectly with Massi
Original food and wine pairings with Massi
The Massi of Winery Ciacci Piccolomini d'Aragona matches generally quite well with dishes of beef, lamb or veal such as recipes of quick and easy monkfish tail, sri lankan lamb rolls (mutton rolls) or stuffed red mullet ballotines.
Details and technical informations about Winery Ciacci Piccolomini d'Aragona's Massi.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Massi from Winery Ciacci Piccolomini d'Aragona are 0
Informations about the Winery Ciacci Piccolomini d'Aragona
The Winery Ciacci Piccolomini d'Aragona is one of of the world's great estates. It offers 14 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
